Fix Something

Submit a Critic Score

Winemaker's Notes:

The 2010 Rosato di Sonoma was bled from our Estate grown fruit after destemming and crushing to tank. The resulting pale red juice was run to used barrels and inoculated with a variety of yeasts. The majority of the fermentation occurred in barrel before being racked to tank to complete the fermentation. Following four months in tank, on its yeast lees, the wine was left unfined and filtered to bottle. It is named Rosato as is appropriate for a Rosé with considerable body and concentration.

My Wines

My Cellar

Lorenzo Petroni's dream was to be the first California vintner to grow the prized Sangiovese Grosso clone from his native Tuscany in Sonoma soil. He sensed that California could produce stunning results with Italian varieties, similar to the new world successes accomplished with the Cabernet Sauvignon, Pinot Noir and Chardonnay. His feeling is that if done correctly, the new world can rival if ... Read more

Lorenzo Petroni's dream was to be the first California vintner to grow the prized Sangiovese Grosso clone from his native Tuscany in Sonoma soil. He sensed that California could produce stunning results with Italian varieties, similar to the new world successes accomplished with the Cabernet Sauvignon, Pinot Noir and Chardonnay. His feeling is that if done correctly, the new world can rival if not surpass Italy's most prestigious red wines. At Petroni Vineyards, we strive to accomplish that obsession everyday.
In searching out the right spot, Lorenzo traveled the Northern California wine country for years, until one bright day, on a one-lane, winding road on the Sonoma side of the Mayacamas Range, he happened on a 37 acre estate with an old double wide just below Monte Rosso Vineyard. The red, mineral rich terrain was filled with rocks and stones, was extremely steep at 800 ft. elevation, facing due south, with an undulating pattern that looked perfect for developing multiple plots within the estate. Lorenzo and his wife Maria Elena purchased the parcel the very next day, in the Spring of 1992.
First the land was cleared, grape cuttings from Montalcino and Tuscan olive trees were secured and the terraces and vineyard blocks were laid out over 14 acres using volcanic rocks from the property to build the retaining walls and provide an optimal 100% organic farming environment. The mobile home was removed and in its place, a villa rose above the small winery. Italian and American flags were raised at the gates and the Poggio alla Pietra (Hill of Rocks) estate was born.
After selling the fruit the first few years, the first estate wine was produced in 1998. In addition to Brunello di Sonoma, the winery also produces miniscule amounts of estate grown Cabernet Sauvignon and Syrah as well as Chardonnay and Sauvignon Blanc from purchased fruit and the 100% certified organic estate extra virgin olive. So the story unfolds and the dream grows closer to being realized with more exciting developments on the horizon...
Lorenzo Petroni runs the famous North Beach Restaurant, considered by many a San Francisco institution, and has proudly served authentic Tuscan cuisine to San Franciscans and world-citizens since 1970. North Beach Restaurant has a Wine Spectator award-winning wine list with a selection of over 400 wines from all over the world. Lorenzo’s experience and understanding of wine, combined with an organic grape-growing philosophy with minimal intervention in the cellar and a faith in Sonoma Valley as a premium winegrowing region is the driving force behind Petroni Vineyards.
Tasting Room
Hours: 11:00am – 5pm
By appointment only. Read less

Tasting Notes:

Dark pink-red with a dazzling vibrancy. Soft fruity aromas reminiscent of wild strawberries, watermelon, vanilla and cherry blossom. Initially the mouth feel is round and generous as a result of barrel fermentation. The natural acidity and intensity refreshes the palate and leaves a long, clean and lasting finish offering beautiful incisive red berry and stone fruit. Great on its own as an aperitif around the pool or paired with Antipasto dishes.

The 2010 Rosato di Sonoma was bled from our Estate grown fruit after destemming and crushing to tank. The resulting pale red juice was run to used barrels and inoculated with a variety of yeasts. The majority of the fermentation occurred in barrel before being racked to tank to complete the fermentation. Following four months in tank, on its yeast lees, the wine was left unfined and filtered to bottle. It is named Rosato as is appropriate for a Rosé with considerable body and concentration.